Ok, so I've been wanting to do some venison in the smoker, and had thought
of doing a leg, kinda cutting the meat away from the bone like you'd de-bone
a leg of lamb. Then figured I'd lay bacon in and roll it like a jellyroll,
tie it, and slow smoke it that way... giving more fat by using the bacon.

Well, a friend of mine has a couple of hind quarters that unfortunately he's
already cut into steaks, about 1/2" thick. What do you all thing of
layering them, with bacon, or some sort of fat between, and tying them up
good into a roast... then slow smoking?

I'm not sure of temp, time, etc.. though eitiher. Low and slow? Or won't
the fat of the bacon be enough to keep the meat from drying out going low
and slow even?

Supposed to pick the meat up tomorrow sometime, so any/all help quickly
would be appreciated.

I'm just guessing, since they didn't tell me, but probably end up with oh,
maybe 4-5lbs of meat... maybe less, but I doubt much more.


Thanks!!!

depending if it commerical raised axis deer or other, I live in central
Texas, venison of choice in this area is White Tail. very, very, very
lean. Back strap is great, front shoulders, use some for steak, grind
the rest, hind quarters steaks, roasts.

We've tried smoking backstrap and some roasts with okay success.

but jerky, chili, fried steaks, do best for me. but if your using bacon
try a few onions and sliced jalopenos in the mix as well.

43fan wrote:
Ok, so I've been wanting to do some venison in the smoker, and had thought
of doing a leg, kinda cutting the meat away from the bone like you'd de-bone
a leg of lamb. Then figured I'd lay bacon in and roll it like a jellyroll,
tie it, and slow smoke it that way... giving more fat by using the bacon.

Well, a friend of mine has a couple of hind quarters that unfortunately he's
already cut into steaks, about 1/2" thick. What do you all thing of
layering them, with bacon, or some sort of fat between, and tying them up
good into a roast... then slow smoking?

I'm not sure of temp, time, etc.. though eitiher. Low and slow? Or won't
the fat of the bacon be enough to keep the meat from drying out going low
and slow even?

Supposed to pick the meat up tomorrow sometime, so any/all help quickly
would be appreciated.

I'm just guessing, since they didn't tell me, but probably end up with oh,
maybe 4-5lbs of meat... maybe less, but I doubt much more.


Thanks!!!

"mikel" wrote in message
et...
depending if it commerical raised axis deer or other, I live in central
Texas, venison of choice in this area is White Tail. very, very, very
lean. Back strap is great, front shoulders, use some for steak, grind the
rest, hind quarters steaks, roasts.

We've tried smoking backstrap and some roasts with okay success.

but jerky, chili, fried steaks, do best for me. but if your using bacon
try a few onions and sliced jalopenos in the mix as well.


Thanks. It'll be wild, and White Tail. Western MD here, and used to live in
Western PA and hunted there. I've given that up now many years ago.
Anyway, yes, like you said, VERY lean... that's why I'm thinking of doing a
sort of "jellyroll" type affair with a lot of fat rolled up in. I'm
wondering if I should maybe even pierce the meat to allow the fat to get
into it better? Or, possibly do the same thing with the venison that I did
with the last brisket. I rendered the fat/grease out of some suet, let it
set up in the fridge, then injected it into the flat portion of the
brisket... hmmmm

I like the idea of some onions and jalapenos though...

43fan wrote:
Ok, so I've been wanting to do some venison in the smoker, and had
thought of doing a leg, kinda cutting the meat away from the bone like
you'd de-bone a leg of lamb. Then figured I'd lay bacon in and roll it
like a jellyroll, tie it, and slow smoke it that way... giving more fat
by using the bacon.

Well, a friend of mine has a couple of hind quarters that unfortunately
he's already cut into steaks, about 1/2" thick. What do you all thing of
layering them, with bacon, or some sort of fat between, and tying them up
good into a roast... then slow smoking?

I'm not sure of temp, time, etc.. though eitiher. Low and slow? Or
won't the fat of the bacon be enough to keep the meat from drying out
going low and slow even?

Supposed to pick the meat up tomorrow sometime, so any/all help quickly
would be appreciated.

I'm just guessing, since they didn't tell me, but probably end up with
oh, maybe 4-5lbs of meat... maybe less, but I doubt much more.


Thanks!!!

43fan wrote:

Thanks. It'll be wild, and White Tail. Western MD here, and used to live in
Western PA and hunted there. I've given that up now many years ago.

Where in W PA? I grew up in Conneaut Lake and Meadville.
Had a camp up around Sheffield and hunted up in that area
for years.

--
Steve

"Steve Calvin" wrote in message
...
43fan wrote:

Thanks. It'll be wild, and White Tail. Western MD here, and used to live
in Western PA and hunted there. I've given that up now many years ago.

Where in W PA? I grew up in Conneaut Lake and Meadville. Had a camp up
around Sheffield and hunted up in that area for years.

--
Steve

Conneaut Lake sounds familiar, but not sure where it is. I grew up in
Hyndman, a little town in Bedford County, just north of the PA/MD line. Now
living about 30-40min from there in MD.

43fan wrote:
"Steve Calvin" wrote in message
...
43fan wrote:
Thanks. It'll be wild, and White Tail. Western MD here, and used to live
in Western PA and hunted there. I've given that up now many years ago.
Where in W PA? I grew up in Conneaut Lake and Meadville. Had a camp up
around Sheffield and hunted up in that area for years.

--
Steve

Conneaut Lake sounds familiar, but not sure where it is. I grew up in
Hyndman, a little town in Bedford County, just north of the PA/MD line. Now
living about 30-40min from there in MD.


ah, ok. You're southwestern PA, I'm extreme NW PA. C.L. is
around Meadville. Which is about 30 miles south of Erie.

--
Steve

"Steve Calvin" wrote in message
...
43fan wrote:
"Steve Calvin" wrote in message
...
43fan wrote:
Thanks. It'll be wild, and White Tail. Western MD here, and used to
live in Western PA and hunted there. I've given that up now many years
ago.
Where in W PA? I grew up in Conneaut Lake and Meadville. Had a camp up
around Sheffield and hunted up in that area for years.

--
Steve

Conneaut Lake sounds familiar, but not sure where it is. I grew up in
Hyndman, a little town in Bedford County, just north of the PA/MD line.
Now living about 30-40min from there in MD.


ah, ok. You're southwestern PA, I'm extreme NW PA. C.L. is around
Meadville. Which is about 30 miles south of Erie.

--
Steve

Hello Steve,

I know where Conneaut Lake is. I live in Linesville.

The Pumpkin Festival is going on this weekend and being held at the park.
Somethings have changed... but all in all it's still about the same here.

Andy

I'm still here in Sheffield...nothing's changed !!

H wrote:
I'm still here in Sheffield...nothing's changed !!


SHEFFIELD! Hello!! Dang, I miss that area! We had a camp
by the Lynch Bridge for years and then got a different one
up Minister Hill at Hermit Springs. I've been searching for
YEARS to find a place to rent around there for deer season,
but no luck. And, no, I don't wanna stay upstairs at the
Lee House, assuming they still rent rooms out.

--
Steve

Andy wrote:


Hello Steve,

I know where Conneaut Lake is. I live in Linesville.

The Pumpkin Festival is going on this weekend and being held at the park.
Somethings have changed... but all in all it's still about the same here.

Andy



Ah yes, know it well. I used to date a girl who lived out by
Pymatuning, but we don't wanna "go there" ;-)

We went home and visited my sisters in Meadville earlier
this year and you're right, not much has changed. I've been
in NY for 32 years but that area of PA is still "home". ;-D
--
Steve

Lynch bridge is NEW !... I forgot about that ! Rt.666 is still rough as a
peanut turd. Blue Jay Inn is still open by attitude. Timber Ridge Inn (
formerly Andrea's) is defunct.
Google "Warren County Chamber of Commerce" you should turn up some Bed &
Breakfast places & cottage rentals.

h wrote:
Lynch bridge is NEW !... I forgot about that ! Rt.666 is still rough as a
peanut turd. Blue Jay Inn is still open by attitude. Timber Ridge Inn (
formerly Andrea's) is defunct.
Google "Warren County Chamber of Commerce" you should turn up some Bed &
Breakfast places & cottage rentals.


They tore the old bridge down and rebuilt it I take it? Ah
the Blue Jay forgot all about that place. I practically grew
up in that area. We spent most every and all summer/fall up
there. Loved it. Ma Cleaver is probably long gone now and I
suppose Richie "rules the roost" now.

Thanks, I didn't think of looking at the Warren COC. I was
looking for something around Lynch or Truemans but I guess
beggars can't be choosers huh? ;-) Thanks

--
Steve

Actually, I think they just gave it a facelift.,,Didn't replace the whole
structure.